Description
This Caramel Peach Dump Cake is an incredibly easy and delicious dessert that combines sweet, tender peaches with a gooey caramel sauce and a buttery, crumbly topping, all baked together in one simple pan. It’s the perfect rustic dessert for any occasion, requiring minimal effort but delivering maximum flavor.
Ingredients
2 (15oz) Cans Peaches (I prefer peaches in juice rather than syrup)
1 (15.25oz) Box Yellow Cake Mix
1 Teaspoon Ground Cinnamon
¾ cups Sliced Almonds
8oz (1 Cup/ 2 Sticks) Butter, browned
2 Teaspoons Pure Vanilla Extract
Instructions
Preheat your oven to 350F/180C.
Pour both cans of peaches with their juice into a 9″x13″ baking dish and spread them evenly.
In a small bowl, combine the yellow cake mix, ground cinnamon, and sliced almonds.
Over medium heat in a medium pot, brown your butter. Once browned, pour it into a heat-proof bowl to stop the cooking. Stir in the vanilla extract.
Evenly sprinkle the cake mixture over the peaches, ensuring complete coverage. Drizzle the browned butter and vanilla mixture over the cake mixture.
Bake for 45-50 minutes, or until the cake is fully cooked, the top is golden brown, and it’s bubbling.
Serve warm, perhaps with ice cream. Store any leftovers in the refrigerator.
Notes
Ensure your peach mixture is spread evenly in the baking dish to promote uniform baking. A level base means everything cooks through at the same rate.
While you want the topping golden and the filling bubbly, overbaking can make the peaches mushy and the cake dry. Keep an eye on it during the last 10 minutes of baking.
Allow the dump cake to cool for at least 10-15 minutes before serving. This lets the filling set slightly, making it easier to scoop and preventing burns from the hot, syrupy peaches.
Make sure to drizzle the melted butter evenly over the entire surface of the dry cake mix. This is crucial for achieving that lovely golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American